4th Of July Salad (Printable Version)
Patriotic berry, jicama and mozzarella salad with honey-poppy seed vinaigrette—ready in 15 minutes.
# What You Need:
→ Salad
01 - 4 cups mixed baby greens (arugula, spinach, romaine)
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned, or apple for added sweetness
05 - 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons white balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon poppy seeds
10 - 1/4 teaspoon Dijon mustard
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# How To Make It:
01 - Wash and dry the mixed baby greens thoroughly, then arrange them in a large salad bowl or on a platter.
02 - Distribute the strawberries, blueberries, and julienned jicama evenly across the greens.
03 - Scatter the halved mozzarella balls on top, ensuring even red, white, and blue color distribution.
04 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until the mixture is emulsified.
05 - Drizzle the dressing evenly over the salad just before serving.
06 - Toss the salad gently to coat, or serve with the dressing on the side for guests to add as desired.
# Expert Suggestions:
01 -
- It looks spectacular on the table, but comes together in less than fifteen minutes.
- The tangy, sweet dressing is the kind people ask for even after the last berry has disappeared.
02 -
- If the greens are even a bit damp, the dressing slips right off—dry them fully.
- Letting the salad sit dressed more than five minutes dulls the crunch of jicama and greens.
03 -
- Chill your serving platter in the fridge while prepping—this keeps the salad extra crisp on hot days.
- If doubling the recipe, layer the ingredients in two batches so every serving gets berries, jicama, and cheese.